Enchilada Casserole

This recipe is from Birmingham's Junior League Cookbook, Tables of Content.  I tried this dish at a recent meeting and then made it for friends after they had a baby.  It's a great recipe to make and take since it's a whole meal in one dish.  It's also a really easy way to make Mexican food at home - and who doesn't love that?!

Enchilada Casserole
Ingredients:
1 (10 oz) package frozen chopped spinach, thawed and drained
1 1/2 pound lean ground beef
1/2 onion, chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
Salt and pepper to taste
1 (14-oz) can diced Mexican-style tomatoes
1 (8-oz) can tomato sauce
1 (4-oz) can diced green chiles
Juice of 1 lime
1 teaspoon sugar
10 (6-in) corn tortillas, quartered
1/2 cup (1 stick) butter, melted
2 cups (8-oz) shredded Monterey Jack or Cheddar cheese
1 cup sour cream

Directions:
Squeeze any excess moisture from the spinach.  Brown the ground beef with the onion, garlic, cumin, red pepper, salt, and black pepper in a skillet, stirring until the ground beef is crumbly; drain.  Stir in the spinach, undrained tomatoes, tomato sauce, green chiles, lime juice, and sugar.  Simmer, covered, for 10 minutes, stirring occasionally. 

Preheat the oven to 350 degrees.  Dip the tortilla quarters in the melted butter.  Arrange 1/2 of the tortillas in a greased 9x13 inch baking dish.  Spread with 1/2 of the ground beef mixture and sprinkle with 1/2 of the cheese.  Layer with the remaining tortillas, sour cream, remaining ground beef mixture, and remaining cheese and bake for 30 minutes.